Barachirashi

1. Prepare Dashi: Combine 400 grams of Water with 5 grams of Kombu in a pot. Heat gently over medium-low heat. Just before the water boils, remove the Kombu. Bring the water to a boil, then add Katsuobushi. Turn off the heat immediately and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

2. Prepare Sushi Rice: Wash 300 grams of Japanese short-grain rice thoroughly until the water runs clear. Drain and let it sit for 30 minutes. Cook the rice according to your rice cooker's instructions, using 360 grams of fresh Water. While the rice cooks, prepare the sushi vinegar by gently heating 50 grams of Rice vinegar, 20 grams of Sugar, 5 grams of Salt, and the remaining 5 grams of Kombu in a small saucepan until the Sugar and Salt dissolve. Do not boil. Remove the Kombu and let the sushi vinegar cool.

3. Season Sushi Rice: Once the Japanese short-grain rice is cooked, transfer it to a large, wide bowl. Pour the cooled sushi vinegar evenly over the rice. Using a cutting motion with a rice paddle, gently fold the sushi vinegar into the rice until it is well combined and glossy. Fan the rice to cool it quickly to body temperature.